Polysaccharide content of extracts obtained from unfermented skins from red varieties

  1. Curiel-Fernández, María 2
  2. Ayestarán, Belén 1
  3. Guadalupe, Zenaida 1
  4. Pérez-Magariño, Silvia 2
  1. 1 Instituto de Ciencias de la Vid y del Vino
    info

    Instituto de Ciencias de la Vid y del Vino

    Logroño, España

    ROR https://ror.org/01rm2sw78

  2. 2 Instituto Tecnológico Agrario de Castilla y León
    info

    Instituto Tecnológico Agrario de Castilla y León

    León, España

    ROR https://ror.org/01f7a6m90

Actes:
BIO Web of Conferences: 44th World Congress of Vine and Wine
  1. Pau Roca (ed. lit.)

Editorial: Web of Conferences

ISSN: 2117-4458

Any de publicació: 2023

Volum: 68

Pàgines: 02028

Congrés: 44th World Congress of Vine and Wine (44º. 2023. Cádiz/Jerez)

Tipus: Aportació congrés

beta Ver similares en nube de resultados
DOI: 10.1051/BIOCONF/20236802028 GOOGLE SCHOLAR lock_openAccés obert editor

Objectius de Desenvolupament Sostenible

Resum

Grape pomace is one of the main by-products generated by wine industry and contains several bioactive compounds such as polysaccharides. They are contained in the cell walls of the grape skins. The variety can be an important factor influencing the polysaccharide content of grapes. Actually, there is great interest in the revaluation of by-products and their incorporation into the production process. Therefore, the aim of this work was to evaluate the polysaccharide content of different extracts obtained from unfermented pomaces of different red grape varieties from Castilla y León. Eight different grape varieties were studied. The polysaccharides from grape pomace was obtained following a flash extraction process and the total polysaccharide content and the molecular weight distribution were estimated by High-Performance Size-Exclusion Chromatography with a Refractive Index Detector. Statistically significant differences were found in the content of total polysaccharides by grape variety varying between 112 and 200 mg/g. Only high and low molecular weight polysaccharide fractions were detected. All varietal extracts presented higher percentage of low molecular weight polysaccharides (50.8-64.3%) than of high molecular weight (35.7-49.2%).

Referències bibliogràfiques

  • García-Lomillo, (2017), Compr. Rev. Food Sci. Food Saf., 16, pp. 3, 10.1111/1541-4337.12238
  • Brenes, (2016), Anim. Feed Sci. Technol., 211, pp. 1, 10.1016/j.anifeedsci.2015.09.016
  • Bordiga, (2019), Int. J. Food Sci. Technol., 54, pp. 933, 10.1111/ijfs.14118
  • Li S. Y., Duan C. Q., Han Z. H., Crit. Rev. Food Sci. Nutr. 63(8), 1119–1142 (2021)
  • Martínez-Lapuente L., Guadalupe Z., Ayestarán B., Pectins-Extraction, Purification, Characterization and Applications (2019)
  • Guadalupe, (2012), Food Chem., 131, pp. 367, 10.1016/j.foodchem.2011.08.049
  • Guadalupe Z., Ayestarán B., Williams P., Doco T., Polysaccharides: bioactivity and biotechnology (2015)
  • Apolinar-Valiente, (2015), Food Chem., 167, pp. 370, 10.1016/j.foodchem.2014.07.030
  • OIV. International Organisation of Vine and Wine. Compendium of International Methods of Wine and Must Analysis (2016)
  • Canalejo, (2021), Food Chem., 365, pp. 130445, 10.1016/j.foodchem.2021.130445